Post by auntieemu on Feb 22, 2006 18:01:49 GMT -5
Summer Tomatoes
3 tablespoons extra-virgin olive oil
2 tablespoons malt vinegar
¾ teaspoon packed light brown sugar
½ teaspoon salt (flaky sea salt best)
½ teaspoon coarsely ground black pepper
2 pounds ripe tomatoes, cut crosswise into ½ inch thick slices
1 scallion, thinly sliced diagonally
Wisk together oil, vinegar, brown sugar, salt and pepper in a small bowl to make dressing.
Arrange one third of the tomatoes in 1 layer on serving plate. Drizzle with some dressing and sprinkle with some of the scallions. Repeat layers twice, drizzling each layer and sprinkling with scallions.
You can make this up to 24 hours ahead of time (and cover with plastic wrap or foil) if you leave off the scallions and just sprinkle them over the tomatoes before serving. Otherwise, they make this too strong tasting.
Serves 6.
From Gourmet Magazine – July 2005
3 tablespoons extra-virgin olive oil
2 tablespoons malt vinegar
¾ teaspoon packed light brown sugar
½ teaspoon salt (flaky sea salt best)
½ teaspoon coarsely ground black pepper
2 pounds ripe tomatoes, cut crosswise into ½ inch thick slices
1 scallion, thinly sliced diagonally
Wisk together oil, vinegar, brown sugar, salt and pepper in a small bowl to make dressing.
Arrange one third of the tomatoes in 1 layer on serving plate. Drizzle with some dressing and sprinkle with some of the scallions. Repeat layers twice, drizzling each layer and sprinkling with scallions.
You can make this up to 24 hours ahead of time (and cover with plastic wrap or foil) if you leave off the scallions and just sprinkle them over the tomatoes before serving. Otherwise, they make this too strong tasting.
Serves 6.
From Gourmet Magazine – July 2005